Crispy Rice Sushi Cups with Spicy Tofu (Vegan)

Crispy rice sushi cups filled with spicy tofu, sriracha mayo, sesame seeds and herbs on a board with soy sauce

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Crispy Rice Sushi Cups with Spicy Tofu (Vegan)

Sushi rice pressed into a muffin tin and baked until golden and crunchy, then filled with creamy sriracha tofu and topped with sriracha mayo, cucumber and sesame. A vegan take on the viral baked sushi cups.

Course Appetizer, Snack

Cuisine Japanese

Keyword crispy rice sushi cups, sushi cups, vegan sushi cups

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 95kcal

Ingredients

For the rice cups

3 cups cooked sushi or short grain white rice warm, about 1 cup uncooked, or leftover rice
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
1 tsp sesame oil
oil for greasing

For the spicy tofu filling

7 oz firm tofu cut into small cubes
3 tbsp vegan mayo
1 tbsp sriracha
1 tbsp soy sauce
1 tbsp nori flakes

To finish

2 tbsp vegan mayo mixed with 1 tsp sriracha
toasted sesame seeds
1 spring onion thinly sliced
1/2 cucumber finely diced
soy sauce for dipping, optional

US Customary - Metric

Instructions

Season the rice. Preheat the oven to 400 F (200 C). If cooking the rice from scratch, cook it according to the package, then let it steam and cool slightly. Leftover rice from the fridge works just as well and presses better. Stir the rice vinegar, sugar, salt and sesame oil through the warm rice until evenly seasoned.
Form the cups. Grease a 12 hole muffin tin well. Press a spoonful of rice into each hole, then use a small jar or glass to pack it firmly up the sides into a cup shape with a well in the middle. Compact it well so the cups hold together after baking.
Chill (optional). For cups that hold their shape and crisp best, freeze the tin for 20 minutes before baking.
Bake until crisp. Bake for 25 to 30 minutes, until the rice cups are golden and crisp at the edges. Let them cool in the tin for 5 minutes so they firm up before lifting out.
Make the filling. While they bake, combine the tofu cubes, vegan mayo, sriracha, soy sauce and nori flakes in a bowl. Fold gently so the cubes stay intact.
Fill the cups. Spoon the spicy tofu into each crispy rice cup.
Finish. Drizzle with the sriracha mayo, then scatter over the sesame seeds, spring onion and cucumber. Serve with a small dish of soy sauce for dipping if you like.

Notes

Rice: Short grain or sushi rice is essential. Its stickiness holds the cups together and crisps without crumbling. Long grain types like basmati or jasmine will not bind.

Leftover rice: Day old rice presses and crisps best. Fresh rice works if you spread it out to cool and dry a little first.

Serving: Pack the rice firmly and fill the cups just before serving so they stay crisp against the creamy filling. Cups and filling can both be made a day ahead and stored separately.

Nutrition